A delicious, 0-point twist for those refried beans that we love so much at every Mexican restaurant!
- 2 pound bag of pinto beans
- 4-6 fresh garlic cloves, husk removed
- 6 cups water (and more as needed)
- salt (as desired)
- 1 onion, sliced
- 1/8 cup I Can't Believe It's Not Butter
- 1/2 cup chicken broth
Directions:
In large soup pot, on high heat, add in water, salt, garlic cloves and dried beans.
Allow to cook, stirring and adding additional water occasionally. This process could take anywhere from 4-8 hours.
Check beans by squeezing beans between fingers. Once beans are cooked through they will be soft and able to be squished between fingers.
Once beans have finished cooking, turn off heat.
In large skillet, on high heat, add in onions and ICBINB. Allow onions to cook down, until they almost look burnt. Remove onions from skillet and discard.
Place 1/2 amount of beans into skillet and begin to mash until desired texture is reached.
Add in chicken broth and more salt if desired. Making sure to stir well.
Remove from heat and allow to sit for 5 minutes.
Repeat process for remaining amount of beans, or use/save other half of beans to make frijoles a la charra.
Serve and enjoy.
Makes 8-10 servings. 0-points per serving.
*You may top beans with fat free cheddar cheese, for additional points.*